There’s truly nothing like waking up to the aroma of fresh Blueberry Buttermilk Pancakes sizzling on the stovetop—fluffy, golden, and bursting with warm, juicy blueberries in every bite. This pancake recipe is a cherished favorite, perfectly balancing tangy buttermilk, sweet berries, and a hint of vanilla for a cozy breakfast you’ll crave on both lazy weekends and special occasions. Whether you’re a pancake perfectionist or just hungry for something homemade, these pancakes deliver a soft interior, lightly crisped edges, and all the inviting flavors you dream about.

Blueberry Buttermilk Pancakes Recipe - Recipe Image

Ingredients You’ll Need

These Blueberry Buttermilk Pancakes come together with simple, iconic ingredients, each bringing its own magic to the mix. It’s amazing how pantry staples can combine so effortlessly to create such a delightful stack—the real secret is in how each ingredient elevates the flavor, texture, and cheerful color of the final pancakes.

Unsalted butter: Gives richness and depth to the pancakes, ensuring each bite is buttery and moist.
Buttermilk: The star for ensuring a tender crumb and tangy edge that distinguishes classic buttermilk pancakes.
Egg: Adds structure and lightness, helping your pancakes rise just right.
Vanilla extract: Infuses the batter with warm, fragrant notes that bring out the blueberries’ sweetness.
All-purpose flour: The reliable foundation for fluffy pancakes, holding everything together.
Baking powder: Lifts your pancakes to fluffy heights with just enough airiness.
Baking soda: Works alongside buttermilk to boost the pancakes’ rise and softness.
Brown sugar (or white sugar): Delivers a gentle sweetness, and brown sugar adds a subtle caramel hint.
Kosher salt: Essential for balancing flavors and enhancing the blueberries’ brightness.
Fresh blueberries: The signature touch—juicy bursts of flavor in every bite and a pop of beautiful color.

How to Make Blueberry Buttermilk Pancakes

Step 1: Melt the Butter

Start by placing your unsalted butter in a medium mixing bowl or a large measuring cup. A quick zap in the microwave at 50 percent power for about 30 to 45 seconds will do the trick, just until completely melted. Using a lower power level helps prevent splattering and keeps the butter from getting too hot.

Step 2: Whisk Together Wet Ingredients

To your warm butter, add the buttermilk, egg, and vanilla extract. Whisk these together thoroughly until you have a smooth, creamy mixture. This ensures your pancakes have a uniform tender crumb and lovely vanilla flavor throughout.

Step 3: Combine Dry Ingredients

Now, in a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and kosher salt. Make sure these are very well mixed—this lays the foundation for evenly risen Blueberry Buttermilk Pancakes every time. Create a well in the center of your dry mixture, which will make combining with the wet ingredients much easier.

Step 4: Gently Mix Wet and Dry

Pour your wet mixture into the well you made in the dry ingredients. With a rubber spatula, gently fold the batter together just until combined—it’s perfectly fine if a few small lumps remain. The key here is not to overmix, which keeps your pancakes super tender.

Step 5: Fold in Blueberries

Add your fresh blueberries to the batter, gently folding them in so they’re evenly distributed but not crushed. This little bit of care ensures each pancake will be studded with whole, juicy berries.

Step 6: Rest the Batter

Let the batter sit for 10 minutes. This resting time allows the flour to fully hydrate and helps the pancakes achieve their classic fluffy texture. Before cooking, give the batter a final gentle stir and adjust the consistency if needed: add a splash more buttermilk if it’s too thick or a spoonful of flour if it’s too thin. You’re looking for a batter that’s thick but can still pour easily—somewhere between brownie and cake batter.

Step 7: Heat the Skillet

Place a 12-inch skillet over medium-low heat and let it fully preheat. Here’s a chef’s trick: sprinkle a few drops of water on the surface; if they skitter and evaporate quickly, your pan is ready. Properly heated cookware helps ensure even browning and perfectly cooked pancakes.

Step 8: Cook the Pancakes

Scoop three generous quarter-cup portions of batter onto the skillet, leaving enough space between for them to spread. Cook for 3 to 4 minutes, watching for set edges and bubbles on the surface that remain after popping. Time to flip—use a sturdy spatula and cook for another 2 to 3 minutes until your Blueberry Buttermilk Pancakes are golden and fluffy!

How to Serve Blueberry Buttermilk Pancakes

Garnishes

Elevate your pancakes with a drizzle of real maple syrup, a dusting of powdered sugar, a dollop of whipped cream, or even a few extra fresh blueberries scattered on top. For an extra touch, a light sprinkle of lemon zest can brighten up every bite.

Side Dishes

Serve your Blueberry Buttermilk Pancakes alongside crispy bacon, savory sausage patties, or a colorful fruit salad for a complete and satisfying brunch spread. A mug of strong coffee or a fresh-squeezed mimosa adds the finishing touch.

Creative Ways to Present

Try stacking the pancakes high and layering with thin pats of butter between each, or arrange them in a fan on a platter for family-style serving. For a fun twist, serve mini pancakes as a brunch board centerpiece with bowls of assorted toppings for everyone to customize their own dream pancake stack.

Make Ahead and Storage

Storing Leftovers

If you have any pancakes left over (and that’s a big if!), let them cool to room temperature, then layer them with parchment paper and store in an airtight container in the refrigerator. They’ll keep well for up to three days without losing their lovely texture.

Freezing

Blueberry Buttermilk Pancakes freeze beautifully! Once cooled, stack them with parchment or wax paper between each pancake and transfer to a freezer-safe zip-top bag. They can be frozen for up to three months—perfect for a quick weekday breakfast.

Reheating

Reheat pancakes straight from the fridge or freezer by gently warming them in a toaster oven, or in short bursts in the microwave. To recreate that fresh-off-the-skillet taste, a minute or two in a lightly greased skillet on the stovetop works wonders.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well for Blueberry Buttermilk Pancakes. Don’t thaw them—just fold them in straight from the freezer, and your pancakes will still have those juicy bursts of berry flavor.

How do I keep pancakes warm for a crowd?

After cooking, arrange pancakes on a baking sheet in a single layer and keep them in a warm (200°F) oven while you finish the rest. This keeps the Blueberry Buttermilk Pancakes tender and ready to serve all at once.

What’s the best way to avoid gummy pancakes?

The trick is not to overmix your batter. Stir until just combined, leaving small lumps in the mix, and resist the urge to keep beating. This gentle technique is key for light, tender pancakes.

Can I make Blueberry Buttermilk Pancakes dairy-free?

You can! Swap the butter for a non-dairy alternative, use your favorite plant-based milk with a splash of lemon juice in place of buttermilk, and choose dairy-free yogurt as a substitute if needed. The pancakes will still be deliciously fluffy.

Is it okay to double the recipe?

Definitely. This recipe scales up beautifully for bigger gatherings. Just be sure to use a large enough mixing bowl and skillet, and adjust your cooking time as needed to keep the pancakes golden on the outside and tender on the inside.

Final Thoughts

There’s something so joyful about making and sharing a tall, beautiful stack of Blueberry Buttermilk Pancakes with people you love. From the tender crumb to the pockets of juicy berries, this recipe is bound to become a family favorite. So go ahead—grab your skillet and start flipping; you deserve a pancake morning that’s truly special.

Blueberry Buttermilk Pancakes Recipe

★★★★★

5 from 5 reviews

Author: Sophie
Total Time: 30 minutes
Yield: Makes 12 pancakes 1x
Diet: Vegetarian

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Description

Delight your morning with these fluffy Blueberry Buttermilk Pancakes that are bursting with juicy blueberries and a hint of vanilla. Perfect for a leisurely weekend breakfast or brunch!

Instructions

Melt Butter: Place butter in a medium mixing bowl or large measuring cup. Heat in the microwave on 50% power for 30-45 seconds, until the butter melts.
Prepare Wet Ingredients: Add the buttermilk, egg, and vanilla to the melted butter, then whisk until very smooth.
Mix Dry Ingredients: Combine the flour, baking powder, baking soda, sugar, and salt in a separate bowl. Whisk until well combined, then make a well in the center.
Combine Wet and Dry: Pour wet ingredients into the dry ingredients. Gently fold until just combined; some lumps are okay.
Add Blueberries: Fold in fresh blueberries gently with a spatula.
Rest and Adjust: Rest batter for 10 minutes. Adjust consistency with more buttermilk or flour if needed.
Cook Pancakes: Heat skillet over medium low heat. Pour batter portions, cook until edges set and bubbles form. Flip and cook until done.

Notes

You can customize these pancakes by adding toppings like maple syrup, honey, or additional fresh berries.
For extra flavor, try sprinkling cinnamon or lemon zest into the batter.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast/Brunch
Method: Pan-frying
Cuisine: American